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In a pot, sauté the onion in 2-3 tbsp of oil for about 4 minutes until slightly translucent. Then add in the turmeric mix, and remove half for garnish.
Add in the minced garlic, and sauté for a further 3 minutes until slightly browned.
Add the tomato paste and sauté for a further 3-4 minutes so that the tomato darkens slightly and releases its aroma.
Next add in the lentils, along with 6 cups of boiling water and the salt, cinnamon and cracked black pepper, and optional potato cubes. Bring to a boil, put the lid on the pot, then adjust to a low heat to allow it to stew. Stir frequently to prevent sticking.
After 15 minutes, it should be ready. Check the consistency of the Adasi and that the lentils are cooked through. We want a thick soup, with little liquid. If you haven't presoaked your lentils, leave it to stew for an extra 15 minutes.
Serve with warm toasted bread, an optional sprinkle of golpar (ground angelica seed) and squeeze of lime.